When Tropical Cusine: Cooking in Clare’s Kitchen comes out I imagine that some readers might presume I am a complete soak from the number of mixed drink and cocktail recipes it will contain.  However, coming up with these recipes is more about playfulness than ensuring a regular alcoholic intake.  They are like a liquid and simple version of a dessert, which is another satisfying realm of recipe testing because of the ease with which one can find and combine flavours and textures.  Ironic really given that I rarely eat desserts myself, although that pattern changed for a while during the recipe testing when I was working mostly on dessert recipes (and my waistline paid the price).

Anyway, todays offering is a take on the look of the Tequila Sunrise, and uses ingredients that are very much part of the identity of this part of the world – rum, red papaya, and the indigenous Davidsons plum.  Here it is, the Sailors Delight:

Sailors Delight

1 tablespoon Davidsons plum syrup, plus 1 teaspoon extra to drizzle around glass

45ml dark rum

1/2 cup pureed ripe red papaya pulp

3/4 cup soda water

juice of 1/2 a lime

lots of ice

Blend the red papaya, rum, Davidsons plum syrup and lime juice.  Gently add the soda water to minimise froth.  Pour the teaspoon of syrup in a swirl down the inside of the glass then fill glass to half full with ice.  Gently pour the papapa blend into the glass.  Best served in a tall glass.

Copyright © Clare Richards 2009 – 2010